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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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These delicious mushrooms are outstanding with roast beef, chicken or turkey. Ingredients:
4 ounces shiitake mushrooms |
2 lbs cremini mushrooms (or button) |
2 tablespoons butter, divided |
2 tablespoons lemon juice, divided |
1 large shallot (or small onion, minced) |
1 large garlic, minced |
1 tablespoon flour |
1/2 teaspoon salt |
black pepper |
1/2 cup whipping cream |
2 tablespoons whipping cream |
1/4 cup parsley, chopped |
Directions:
1. Remove stems from shiitake mushrooms; discard or save for stock. Thinly slice shiitake caps; quarter button or cremini mushrooms. Toss together. (mushrooms can be prepared ahead, covered and chilled for up to a day).
2. Heat 1 T butter in a large frying pan over medium heat until hot and bubbly. Add half of the mushrooms and 1 T lemon juice. Saute 3 minutes, turning frequently or until lightly browned and almost cooked. Turn into a bowl. Again with more butter and juice, saute remaining mushrooms in the same manner; turn into bowl.
3. Reduce heat to medium.
4. Drain juices from bowl into pan; add shallot and garlic. Cook 2 minutes or until softened. Meanwhile stir in flour, salt and pepper into 1/2 cup cream; pour into shallot mixture. Bring to a boil, stirring constantly; bubble 1 minute.
5. Return mushrooms to pan. Cook, stirring frequently, for 5 minutes or until hot, bubbling and sauce has thickened. Turn into warmed serving dish. Sprinkle with parsley and drizzle with remaining 2 T cream.
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